Low-Fat Veggie Soup

Feb 1, 2018

When temperatures drop, all we want is warm, hyper-caloric meals. That’s normal and it’s also one of the reasons we usually gain weight during the winter. However, we don’t always have to eat hyper-caloric, high-fat meals to warm up. Check out this delicious and healthy veggie soup. It’s made with just a spoonful of olive oil and is perfect to warm up without a lot of calories. You can transform this veggie soup into a complete meal if you end up adding some eggs and cooking them for five minutes, as I did here.

Enriqueta Lemoine – SAVOIR FAIRE by enrilemoine

Preparation time: 10 min
Cook time: 35 min
Total time: 45
Servings: 6


  • 1 Tbs. 
    olive oil
  • garlic clove, minced
  • 1/2 Cup 
    onion, chopped
  • 1 Cup 
    celery, chopped
  • 1/4 Cup 
    red bell pepper, finely chopped
  • 1 Cup 
    carrot, diced
  • 1 Cup 
    butternut squash, diced
  • 1 Cup 
    zucchini, diced
  • 1 Cup 
    yellow squash, diced
  • 6 Cups 
  • 1 Cup 
    fresh cilantro, chopped
  • 2 Tsp. 


  1. In a pot over medium heat, heat olive oil.

  2. Add garlic, onion. celery and red bell pepper and sauté for 3 minutes.

  3. Add the rest of the veggies: carrots, butternut squash, zucchini and yellow squash, and stir.

  4. Add water and cilantro; stir and bring to boil.

  5. Once it's boiling, cover and cook for 20 minutes until the veggies are done but firm.

  6. Season with salt and stir.

  7. Serve hot and garnish with a cilantro sprig.

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